Tuesday, June 4, 2013

The Art & Science of GrillGrate

Grilling is a passion of mine and
millions of people around the world. I'll admit to turning way too

Hot spots and cold spots result in under cooked food.

many meals into a photo shoot before we eat, but I never thought I'd
be using an infrared video camera and conducting food experiments!
We grilled chicken, steaks and mountains of hamburgers with and
without GrillGrates. We weighed and measured, took film, cut into food
immediately- taking infrared video, and of course we
ate the results! We still are eating the results! We have bags of
cut hamburger quarters still in the freezer.

Briquettes + GrillGrates = Infrared Squared!

All this studious grilling led us to
finally articulate what our taste buds told us long ago! There is
science to why GrillGrates grill so much better.We've had a lot of input and 5
years to put forth the 5 elements to the science of GrillGrate.

Infrared grilling was not in our
vocabulary or marketing when we started GrillGrates in 2007. We just
knew GrillGrate cooked better, kept flareups under control and put out
beautiful, juicy food. Infrared radiant heat is different from conventional heat. The 2 minute video below reviews the 5 elements to the Science of GrillGrate.

Infrared heat is the heat you can't
see. IR rays travel through air / space and warm an object. Radiant
heat from the sun warming us on a sunny day is infrared heat.

On hot
grills, GrillGrates act as an infrared emitter- they capture the heat
of any grill and radiate it up to the food.

Infrared heat warms from
the inside out as well as the outside in, while traditional heat (hot
air or fire) cooks from the outside in.

GrillGrates amplify and focus IR heat just as a magnifying glass can focus the rays of the sun.

This is the long-form answer that took 5 years with a lot of help from our friends!